Season to Harvest: Spring - Fall
Yield: 8-10 servings
1 carrot, diced
3 celery stalks, diced
1 fennel stalk, diced
1 small turnip, diced
1/4 wedge cabbage
2 garlic cloves
1 can kidney beans, drained
1 can aduki beans, drained (or sub red, black)
3 cups vegetable broth
1/2 cup quinoa, soaked
1 TBS olive oil
1 tsp salt
1/4 tsp thyme
1/4 tsp basil
1/2 tsp black pepper
In Instant Pot, sauté celery and turnip in olive oil until turnip is softened.
Add in garlic and sauté & stir for 1 minute. Add fennel & carrots.
Stir & sauté until the mix starts to brown slightly.
Strain & rinse quinoa.
Add 2 cans of beans, broth, seasonings, quinoa & cabbage to pot.
Turn pot off of sauté and turn on manual mode for 2 minutes.
After 2 minutes, use quick release valve to release the pressure. Serve & enjoy!